Did I get your attention ?
This ' little' lady certainly got mine on a recent visit to
at
The Oxbow Market
Napa
Lisa Minucci , proprietor, has a fabulous eye for anything culinary
and all things "Porkie"
Look at her logo signage above
Sterling pepper shaker and salt dish
She does however take credit cards from the rest of us
Her collection of salt and pepper sets will
keep conversations lively at any dining table
HERITAGE
is always a treasure trove of goodies
Lisa has encouraged me to share my
FINDS & FAVORITES
with my
JOURNAL FOLLOWERS
YOU !
So be on the lookout throughout the entries
and contact me at
HONESTLY GENERIC
I like to see which is which
S & P
SALT
a perfect preservative for seasonal foods, was difficult to obtain in ancient times, making it highly valued. Olives are often cured in salt as they were in ancient Greece and Rome
SUNSHINE MARKET
St HELENA
NAPA VALLEY
Their seemlessly endless varieties of olives- breads- cheeses and wines
make them a perfect place to stock up for a wine country picnic
Marco Poo told of salt tablets in Tibet carved with the image of the rulers used as money
MARCO POLO
1254-1324
Civilizations rose and fell for this WHITE GOLD
The bravest and best of Roman soldiers were paid with salt
"Worth their Salt"
And fabulous Salt Cellars were crafted to grace the finest dining tables
The Saliera
1543
by
Benvenuto Cellini
commissioned by Francis I of France
Made of gold, ivory and enamel this most famous of salt cellars-insured for 68 million dollars-
depicts Neptune, god of the sea and Ceres, goddess of the earth
It symbolizes the unity of of the two in producing salt
Salt is mined from the earth or collected from the sea
From early medi-evil times status was established by the value of the
salt cellar on the household table
A politically incorrect cast iron salt cellar
1940's American
Heritage Artifacts
Specialty salts have gained increasing popularity
They enhance the flavor of foods
from
fresh vegetables to chocolates
Carefully weighed "pink gold"
from a fabulous assortment
at
Napa
I love their web site- it tells me all about all those salts
I have accumulated in my pantry and how to use them.
WHOLE SPICE
will package up a delectable assortment
and ship anywhere.
Salt is just ONE of their specialties
These salts need to be served in salt cellars because they are coarse
Salt Flakes and Pepper Grinds
at the
Lake House
Napa Valley
An Auberge Resort
Under the caring watch of General Manager, Coni Thornberg
and
Food and Beverage Manager, Joel Gordon,
no detail is too small
Searching markets, souks, and antique stores around the world
I have collected an assortment of salt cellars
AMERICAN MINIATURE REVERE BOWL
19th CENTURY
ANTIQUE ENGLISH SALT CELLAR
18TH CENTURY
EVERY INTERIOR REQUIRES A LITTLE BLING
A silver salt dish
provides that perfect little dab
Antique Salt Cellar and Pepper Bowl,
India 1910
shown on
KERELA IKAT
Quince Green
hand woven and tie-dyed in India
from
INDIA
THE JEWEL IN THE CROWN I was so enamored with the PBS Series adapted from Paul Scott's 1966 RAJ QUARTET that I watched it for 8 straight days and became emotionally involved with all the characters.
You may also want to own the 25th Anniversary Edition
MORE FROM MY COLLECTION
shown on
KERELA
Blue
from
IKAT ALSO AVAILABLE IN
RASPBERRY-TAUPE -TURQUOISE-CURRY-PURPLE
FOR SAMPLES CONTACT
Rela Gleason Design
IKATS will spice up your life
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| GUCCI
From Fashion
|
to Interiors
FROM THE SOUK...
ANTIQUE SILVER PLATED-COBALT GLASS
LINED SALT DISH
is a thoughtful place to set a ring or earrings
and keep them from harms way on a sink vanity
Five of these precious little oval containers
AVAILABLE FROM
$32.00 each plus shipping
(rings not included)
DODIE THAYER'S
CABBAGE LEAF CERAMICS
Shown on linen/cotton
KERELA IKAT
color-TERRA
Available by the yard exclusively from
BTW
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| May 9th Wall Street Journal reports that lean-hog prices are way down despite the fact that the retail price of pork is up Lean - Hog sounds like an oxymoron to me might that be part of the problem ???
Seriously... the fat content of pork has been very carefully and intentionally diminished
in order to market it as the lean "other white meat." Unfortunately the lack of fat makes for dry tasteless pork. I select pork raised on small farms like Vande Rose where the pigs are fat and happy. No dry tasteless pork chops- no brining necessaryCOSTCO also has really good pork ( and other meats too) 
MILANESE
This is a one plate meal - meat starch and vegetables all in one delicious presentation
Serves 6
These chops are also excellent made ahead of time and served at room temperature
6 thin (3/8") center cut pork chops bone in
remove all fat from the edges and pound t to about 3/16" with meat mallet
1/2 C white flour mixed with 1/2 tsp kosher salt and a grinding of pepper
3 eggs beaten- with 1/2 tsp kosher salt and a grinding of pepper
1 Cup Panko Crumbs
4 cups wild arugula- washed and divided equally on the six plates
2 baskets cherry tomatoes- washed and each cut in half
Extra Virgin high quality olive oil 1.5 Tbls OPTIONAL
Juice of one fresh lemon
kosher salt-because it disolves easily 1/2 tsp or to tatse
diced red onion (optional)
fresh ground pepper
Toss the tomatoe halves in a bowl with oil , lemon juice, salt, pepper and onions
Let rest for at least 1/2 hour- the longer the better.
You can make this a day ahead- cover and refrigerate- the flavors just get better
Put the flour- beaten egg- and panko in three individual bowls large enough to hold a pork chop
Dredge each chop in flour
Then dip into beaten egg making sure that it is completely coated
Dredge in Panko so the entire chop is crusted
Set each chop on a sheet of wax paper making a neat stack.
Refrigerate the stack for at least 15 minutes. Sometimes I do this up to 4 hours ahead
In a large fry pan over MEDIUM HEAT melt the optional butter and when foam subsides add 2 Tbls of that great olive oil.
Saute the chops until golden brown, turn and continue cooking till second side is also golden. You will want to lower the heat a bit so the chops cook evenly.
Serve on a bed of arugula and top with the tomatoe salad.
BE SURE to spoon on some of that liquid that has accumulated under the tomatoes.
Now back to the salt mines !
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